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Parmesan Zucchini Chips (Yup Yup)

Tuesday, June 9, 2015

Satisfy That Crunch Addiction!!

Eating your veggies can’t get any better than this. This Zucchini Chips are my new favorite guilt free treat. Just make sure you make a lot because they will disappear.

  • 2 medium zucchini, sliced into 1/4 inch thick rounds
  • Olive oil to coat baking sheet
  • 1/2 cup egg whites
  • 1/4 cup freshly grated Parmesan
  • 1/8 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground black pepper
  • Preheat the oven to 425 degrees
  • Place egg whites in small bowl. In separate small bowl, combine the Parmesan, salt, garlic powder, and a little black pepper.
  • Dip each zucchini slice in egg whites then dip each round into the Parmesan seasoning mixture
  • Make sure to coat it evenly on boat sides.
  • Place slices evenly on prepared baking sheet and bake 15 minutes.
  • Flip and bake another 5-10 minutes or until zucchini chips are golden brown and crisp.
  • Serve immediately.

Bonus: Serve with marinara or any other low calorie, low sugar dipping sauce

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Lose weight and detoxify your soul with Almond Milk & Green Tea

Saturday, February 14, 2015

Drink Up Buttercup...This Combo Works....Trust Me!

Who knew the amazing benefits of this combination? Almond Milk & Green Tea have huge benefits alone but even more together. This combination not only tastes like heaven but also curbs your appetite and detoxifies your body. There's nothing better than that.

This drink is absorbed better, because green tea eases the digestion of almond milk and the milk alleviates the effects of the caffeine.

  • 1.5L Almond Milk
  • 2 Tbsp. Green Tea (only original no teabags)

  • Warm the Almond Milk on the stove. Make sure the milk is only “warm” and not hot.
  • Stir in Green Tea
  • Cover it and leave to cool down.
  • When cooled, strain and put in the bottle.

You can drink one cup, every 2 hours during the day but also drink at least 2L of water daily as well. This combo is a strong diuretic and a water maintains the balance in the organism.


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It's Game Time..Are You Ready to Get your Grub On....Guilt Free?

Sunday, February 1, 2015

Guilt Free Game Grubs…………Yeah Buddy!!!

It’s Game Time! I’m sure are more than freaking out about not totally blowing a weeks worth of hard work in just a couple of hour but don't worry. I got your back J
If you're trying to entertain and keep it healthy, check out these cool and delicious Super Bowl foods that will give your belly a break while giving your taste buds some serious EXCITEMENT!

Easy Cheezy Stuffed Mushrooms


·        8 ounces mushrooms
·        ⅓ cup whipped cream cheese
·        1 T Parmesan cheese
·        ¼ t  garlic salt
·        2 T chopped spinach, pressed dry
·        1 T Panko breadcrumbs (optional)

1.      Preheat oven to 350 degrees F.
2.      Pop out the stem of the mushroom, leaving the cap. Reserve stems for another use or discard.
3.      Mix cream cheese, Parmesan cheese, salt and chopped spinach in a bowl.
4.      Fill the opening in each mushroom with the cream cheese mixture.
5.      Lightly sprinkle Panko breadcrumbs on top of the cream cheese mixture.
6.      Place mushrooms on a baking sheet coated with cooking spray.
7.      Bake for about 15 minutes. Juices will begin to pool at the bottom of the mushrooms and the top will begin to lightly brown.
8.      Remove from oven and serve hot.

The serving size will vary based upon the size of the mushrooms in the package purchased. Double or triple quantities for more servings. Cream cheese mixture can be made ahead of time.

Mini Crab Cakes

·        Olive oil cooking spray
·        2 tsp olive oil
·        2 scallions, green and white parts, thinly sliced
·        1 medium green bell pepper, finely diced
·        1 jalapeño pepper, finely diced
·        1 tbsp fresh ginger root, finely grated
·        2 cloves garlic
·        1 lb. crab claw meat, picked over
·        1 t lime zest, finely grated
·        2 T fresh lime juice
·        1/4c fresh cilantro leaves, finely chopped
·        1 large egg, beaten to mix
·        1c panko bread crumbs, divided
·        3 t organic olive oil mayonnaise, divided 
·        1/2 t  sea salt
·        1/3 cup  nonfat plain Greek yogurt
·        1 tsp. hot chili-garlic sauce, such as Sriracha, plus more to taste

1.      Preheat oven to 425°F. Spray a baking sheet with cooking spray.
2.      Heat oil in a nonstick skillet over medium-high. Add scallions, green pepper and jalapeño and cook until peppers soften slightly, about 3 minutes. Add ginger and garlic and cook for 1 minute more. Set aside to cool slightly.
3.      In a large mixing bowl, combine pepper-scallion mixture with crab, zest, lime juice, chopped cilantro, egg, 1/2 cup panko, 1 tbsp mayonnaise and salt.
4.      Put remaining 1/2 cup panko on a plate. Form a crab cake using about 1 1/2 tbsp crab mixture, then gently roll it in panko and place on prepared baking sheet. Repeat with remaining crab mixture. Mist tops of crab cakes with cooking spray to coat lightly.
5.      Bake crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side.
6.      Make Spicy Cream: In a small bowl, stir yogurt with remaining 2 tbsp mayonnaise and chili-garlic sauce.
7.      To serve, top each crab cake with about 1/2 tsp spicy cream and additional cilantro or herbs of your choice.

Nutrients per 3 crab cakes with 1/2 oz spicy cream: Calories: 290, Total Fat: 18 g, Sat. Fat: 1 g, Carbs: 29 g, Fiber: 4 g, Sugars: 2 g, Protein: 24 g, Sodium: 570 mg, Cholesterol: 55 mg

Sweet & Crunchy Guacamole

·        1/4 cup raw unsalted cashews (1 oz)
·        2 avocados, halved, pitted and peeled
·        6 oz nonfat plain Greek yogurt
·        2 tbsp fresh lime juice
·        1/4 cup chopped fresh cilantro
·        1/2 tsp sea salt
·        2 tbsp dried unsweetened cranberries
·        1/2 cup peeled, pitted and finely diced mango
·        1/2 cup peeled and finely chopped jicama
·        2 tbsp dry-roasted unsalted pepitas (pumpkin seeds)

1.      Heat a small skillet (nonstick or not) on medium-low. Add cashews and toast, shaking pan occasionally, until lightly browned, about 7 minutes. Remove from heat and set aside.
2.      In a large bowl, combine avocados and yogurt and mash with a potato masher or fork until nearly smooth. Stir in lime juice, cilantro and salt.
3.      Transfer cashews and cranberries to a cutting board and chop roughly. Add to avocado mixture and stir to combine. Stir in mango, jicama and pepitas. Place plastic wrap directly over surface and refrigerate until needed, for up to 3 or 4 days.

Nutrients per 1/4-cup serving: Calories: 107, Total Fat: 7 g, Sat. Fat: 1 g, Monounsaturated Fat: 5 g, Polyunsaturated Fat: 1 g, Carbs: 9 g, Fiber: 3 g, Sugars: 4 g, Protein: 3 g, Sodium: 108 mg, Cholesterol: 0 mg

Clean Eating Magazine

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A Week of Salads in Less than an Hour? Yeah Baby!!

Sunday, January 25, 2015

Weekly Salad Prep in a Snap…Crackle & POP!!
If you’re a salad fanatic like I am J then you know that getting it in your daily routine is a definite must. However as much as I love eating salad, I not only loathe the prep work but the added frustration of keeping it fresh for the whole week is a little much to bear ~ uggh.

I mean really? Who has the time to do that? If your schedule is a hot mess like mine then you need a method that is conducive to your lifestyle right? I got you. Check out this great method for preparing a works week worth of salad in just an hour. Better yet this method will keep your Friday salad tasting just as fresh as that Monday salad. Nothing better than that!
Now keep in mind you can maneuver these ingredients anyway you want. Feel free to switch them up if these don’t fit your palate. It’s totally just a blueprint, but a sure game plan to get your week started right. So let’s get started…

1.  Pick Your Packaging
Choosing the correct packaging (i.e.) containers to house your salads is the first step. This is really a personal choice mainly based on your working conditions. The most common and popular containers are your basic “plastic square containers” with lids. These are convenient, economical and stack really well in your fridge. They also can transport easily and fit perfectly in your typical lunch bag or box
The second option that is gaining more and more popularity is “mason jars”. They have definitely given salad prep a new name. These are definitely efficient if you are not “plastic container” type of person and have no problem transporting or storing your jar at work. Just make sure you keep them upright when you’re on the move.  

Both containers are economical — less than $1 for the plastic and around $2 for the mason jars. They are also reusable and easy to clean. Score!!!!
So….Let the Packing Begin (Woot Woot)

2.  Packing the Plastic
Like I stated earlier, the best plastic containers are the square, flat ones with the lids. They pack and stack amazingly and even create ample space for vegetables to spread out eliminating that yucky soggy mess from going on. You’ll be surprised how much you can actually fit it those suckers (lol).
  1st …Pack the Greens. Lay them out evenly. I love spinach so I typically purchase a big bag from my local grocer. You can also get yourself a package of prewashed salad greens. If you're using greens from your garden or a farmers market, just make sure they're completely dry before packing. Fill the container about three-quarters full of greens (2/3cup).

ü  2nd…Veggies, beans & fruit. Go for carrots, cucumbers, tomatoes (use cherry and keep them whole), peppers, broccoli, chickpeas, kidney beans, corn, peas, or even fruit like grapes or blueberries — whatever your like….do that J. Make sure that each ingredient is dried completely. This will make the freshness last even longer.

ü  3rd…Protein. For protein sources like marinated tofu, grilled chicken, hard-boiled eggs, certain types of cheese like cubed cheddar, and cooked (and cooled) whole grains like quinoa or brown rice, add these on top of the first three salads only (Monday's, Tuesday's, and Wednesday's). Then on Wednesday night, add protein to Thursday's and Friday's containers. Do the same with avocado, nuts and seeds, or very wet fruits like sliced strawberries.

ü  Lastly…Dressing. Never coat your salad with the dressing until you are ready to eat it. It surely won’t last throughout the day if you don’t. You can purchase some cute little dressing containers from Target, Walmart or even the dollar store. If you don’t have greedy co-workers J you can just leave a bottle in your office fridge for easier access.

3.  Packing the Jars
I love the jars. They make the salads look like work so art. So Cool…..I always use the quart-size with the wide-mouth lids. These are the best ones to fill and even eat straight out of if you want to.
ü1st …Dressing. Now this method is the opposite of the plastic method since you keep the jar upright. The salad dressing will stay separated from your veggies this way.

ü  2nd…Veggies. Bring in your harder veggies here. They will be your carrots, radishes, onions, and chickpeas. These will taste awesome with dressing. You can Next, just load up anything else you want to like bell peppers, chopped celery or and cherry tomatoes.

ü  3rd…Green Up! Unlike the plastic method, the greens will go in last. You should fill up half the jar with greens. Make sure your greens are completely dry as stated earlier use the bagged spinach or pre-packaged greens to cut down on time. 

ü  4th Protein. Sprinkle sautéed tofu, marinated tempeh, grilled chicken, or cubed or shredded cheese on top. These will help push the lighter-weight greens down so you add even more to your jar. You can also add avocado, nuts or seeds, and dried fruit.

ü  Lastly... Shake it Up! You can pour your salad out in a bowl when ready or just eat it directly from the jar. The choice is totally up to you. 

VOILA….That’s it. Your week is on & Poppin.

Here’s a quick shopping list to get you out the door and to the store to help you prepare for the next five days.

·        1 Large container of greens/spinach
·        2 Cucumbers
·        2-3 Bell peppers
·        5 medium carrots
·        1 package cherry tomatoes
·        1 package mushrooms
·        1 bag grapes
·        6-8 oz. of fresh or frozen chicken breasts
·        3 cans tuna
·        1 can chickpeas
·        1 Bag Sunflower seeds
·        2 Avocados
·        1 Bottle of your favorite salad dressing

Courtesy Of: www.popsugar.com

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